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All Journal Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Sains Teknologi dan Lingkungan (JSTL) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Gema Ngabdi Jurnal Pepadu Jurnal Teknologi dan Mutu Pangan
Dody Handito
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analisis Antioksidan dan Mutu Organoleptik Snack Bar dari Kacang Gude dan Ubi Jalar Kuning: Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato Husnul Khotimah; Lingga Gita Dwikasari; Eko Basuki; Siska Cicilia; Riezka Zuhriatika Rasyda; Satrijo Saloko; Dody Handito; Setyaning Pawestri
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5360

Abstract

Snack bars were an easy‑to‑consume foods shaped like bars. Snack bars that circulated in the market at that time largely used imported raw materials and highlighted their value as sources of carbohydrates, protein, and fiber. But, snack bars as antioxidant sources had not existed up to that point. Local ingredients such as pigeon pea and sweet potato were used as alternative substitutes for imported ingredients due to their high antioxidant potential. This study aimed to determine the rasio effect of pigeon pea and sweet potato on the antioxidant activity and organoleptics of snack bars. The parameters tested were antioxidant activity, total phenolic content, and organoleptics (color, aroma, texture, and taste), assessed using scoring and hedonic methods. The results showed the best treatment  was the snack bar with 60% pigeon pea and 40% sweet potato ratio, which resulted 78.225% antioxidant activity, 11.063 total phenol content, a balanced distribution of black and yellow colors, a slightly beany aroma, a slightly crunchy texture, and a neutral taste.
Co-Authors Agustono Prarudiyanto Agustono Prarudiyanto Ahmad Alamsyah Ahmad Alamsyah Arin Tria Agustin Eka Arie Yuliyani Eka Arie Yuliyani Eko Basuki Eko Basuki Eko Basuki Eko Basuki Eva Triani Husnul Khotimah I Wayan Sweca Yasa I Wayan Sweca Yasa Indana Eva Ajmala Jurnal Pepadu Lalu Unsunnidhal Lingga Gita Dwikasari Lingga Gita Dwikasari Lingga Gita Dwikasari, Lingga Gita moegiratul amaro Mohammad Abbas Zaini Nurul Aini Putu Suwitasari Riezka Zuhriatika Rasyda Rika Hastuti Setyorini Rika Hastuti Setyorini Rosita Satrijo Saloko Satrijo Saloko Satrijo Saloko Satrijo Saloko Setyaning Pawestri Siska Cicilia Siska Cicilia Siska Cicilia